中国茶叶2023，Vol.45Issue(12)：46-53,8.
骞林茶加工工艺优化及品质成分研究
The Research on the Optimization of Processing Technology and Quality Components of Qianlin Tea
摘要
Abstract
To optimize the processing parameters and analyze the impact of processing on the quality of Qianlin tea,single buds of Camellia cuspidata(Kochs)Wright ex Gard were used as raw materials and an optimization plan for processing technology was designed.The results reveal that the optimized process parameters for Qianlin tea were as follows:natural spreading of tea buds for 24 h,steaming at 110 ℃ for 30 s using a steaming machine,and subsequent drying at 80 ℃for 2.5 h using a tea aroma extractor.Qianlin tea processed through this method exhibits a yellow and moist appearance,a yellow and bright soup color,a strong and long-lasting fragrance,a robust and sweet taste,and intact and firm tea leaves.Compared with the green tea control,the contents of free amino acids,chlorophyll a,ester catechins,and total catechins in Qianlin tea produced with the optimized process parameters were significantly lower.However,polyphenols,soluble sugar,and non-ester catechins were notably higher in Qianlin tea than those in the green tea control.Caffeine was undetectable in Qianlin tea,and its antioxidant activity was significantly higher than that of the green tea control.This study optimized the processing parameters of Qianlin tea,providing a technical foundation for the development of Qianlin tea products in Wudang Mountain.关键词
骞林茶/理化成分/抗氧化/儿茶素Key words
Qianlin tea/physicochemical components/antioxidation/catechin分类
轻工纺织引用本文复制引用
董智杰,叶继煜,黄进,余志,叶飞,张丙华,张群峰..骞林茶加工工艺优化及品质成分研究[J].中国茶叶,2023,45(12):46-53,8.基金项目
湖北省水利重点推广应用项目(HBSLKJTG202001)、国家重点研发项目(2021YFD1000401) （HBSLKJTG202001）
